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Game day is the perfect excuse to indulge in some delicious snacks, and what better way to celebrate than with a vibrant platter of Sheet Pan Loaded Veggie Nachos? These nachos are the ultimate crowd-pleaser, bringing together a delightful medley of flavors and textures that even the most devoted carnivores will enjoy.

Sheet Pan Loaded Veggie Nachos for Game Day Snack Attack

Get ready for game day with these delicious Sheet Pan Loaded Veggie Nachos! This vibrant dish features crispy tortilla chips topped with a colorful mix of black beans, corn, cherry tomatoes, and plenty of gooey cheese. Baked to perfection, they are not only satisfying but also packed with nutrients. Perfect for sharing (or keeping all to yourself), this recipe is easy to customize and deliciously fun to make. Score big with your friends and enjoy this tasty treat!
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Ingredients
  

1 bag (12 oz) tortilla chips

1 cup black beans, rinsed and drained

1 cup corn, either frozen or canned

1 cup cherry tomatoes, sliced in half

1 bell pepper, diced (your choice of color)

1 jalapeño, sliced (optional, for an extra kick)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

½ cup red onion, diced finely

½ avocado, cut into slices

½ cup sour cream or Greek yogurt

¼ cup fresh cilantro, chopped

1 lime, cut into wedges

Salt and pepper to taste

Instructions
 

Preheat the oven to 400°F (200°C).

    On a sizable sheet pan, arrange the tortilla chips in a single, even layer.

      In a mixing bowl, blend together the black beans, corn, halved cherry tomatoes, diced bell pepper, and jalapeño slices. Season with salt and pepper according to your taste, then combine thoroughly.

        Layer the veggie mixture evenly over the tortilla chips on the sheet pan.

          Generously sprinkle the shredded cheddar and Monterey Jack cheeses over the vegetable mix.

            Transfer the sheet pan to the preheated oven and bake for approximately 10-12 minutes, or until the cheese is melted and has started to bubble.

              Gently take the nachos out of the oven and top them with the red onion and sliced avocado.

                Finish off with fresh cilantro on top and serve alongside lime wedges.

                  Drizzle with sour cream or Greek yogurt just before serving.

                    Prep Time: 10 min | Total Time: 25 min | Servings: 4-6